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Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings


  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 1 green onion, chopped
  • SAUCE:
  • 2 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • EGGS:
  • 16 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/2 cup grated Parmesan cheese
  • 1 green onion, finely chopped


  • In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.
  • For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese.
  • Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.
  • Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.
Nutrition Facts
1 serving: 363 calories, 29g fat (15g saturated fat), 431mg cholesterol, 591mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

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